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Course · AL
Baking and Pastry Arts
Career and Technical Education, Alabama State Department of Education (ALSDE)
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Baking and Pastry Arts is designed to equip students with the principles and techniques of baking and pastry-making from fundamentals to the latest trends. The course includes baking technologies, equipment, preparation procedures, production methods, pastry methods, science of bread baking, confections and desserts, showpieces, cost control, food safety, and presentation techniques. This course requires a fully-equipped, school-based commercial kitchen with food service and dining areas.
Incorporate safety procedures in handling, operating, and maintaining tools and machinery; handling materials; utilizingDemonstrate effective workplace and employability skills, including communication, awareness of diversityExplore the range of careers available in the field and investigate their educational requirementsAdvocate and practice safe, legal, responsible, and ethical use of informationParticipate in a Career and Technical Student Organization (CTSO) to increase knowledge and skills and to enhance leaderInvestigate various applicable professional organizations within the hospitality and tourism industryResearch and report information about the history and current trends of the professional baking and pastry industryCompare and contrast international and regional baking and pastry items and their preparation methodsDescribe techniques, methods, protocols, and terms used in baking and pastry arts professional work environmentsResearch the characteristics and functions of various ingredients and justify their use in preparing baked goodsDemonstrate industry-standard scaling and measuring techniques, baking and pastry preparation methodsCalculate ratios, baker’s percentage, formulas, yields, weights, and measuresEvaluate the quality of baking and pastry products, including plated desserts and displaysDescribe and model protocols for adhering to health codes, safety standards, and cottage food laws while preparing foodModify recipes to create healthier alternativesCreate lean, rich, and artisan yeast doughs and quick breadsCreate cookies, pies, tarts, and laminated doughsCreate cakes, fillings, and icings and decorate cakesCreate egg-based custards, creams, and meringuesDescribe processes used to create fundamental products in professional bakeries, including yeast and chemical leavening